[Sca-cooks] Gulf Wars Roses' Rapier Tournament breakfast - OOP Long
Michael Gunter
dookgunthar at hotmail.com
Sun Mar 21 13:11:30 PDT 2010
The Roses' Rapier Tournament at Gulf Wars seems to have been a
success. I had no real idea what I was in for so I just kind of
stabbed out in the dark.
I wanted to do something kind of elegant and different so I went with
a crepe bar. Not wanting to cook hundreds of crepes on site I prepared
300 crepes ahead of time and froze them. Freezing crepes worked out
fine and there wasn't much change in texture or taste. I'll post the
basic crepe recipe later.
I prepared many of the fillings ahead of time and put them in Seal-A-Meal
bags. Some stuff I froze and others I kept cool and airtight.
The menu was in two parts, savory and sweet:
Savory:
Scrambled eggs
Roasted chicken
Ham
Swiss cheese
Cheddar/Jack mix cheese
Fresh tomato
Hollandaise sauce
Sautee'd mushrooms
Sweet:
Macerated strawberries
Blueberry compote
Bananas
Nutella
Cream cheese
Whipped cream
Also included in the bar were various sweet breads (banana bread, lemon
cakes, brownie bites, pound cake, apple strudel), coffee, tea, orange juice
and mimosas. I also made a fruit salad as a side dish for plated crepes.
I orginally planned for preset combinations but that quickly flew out the
window as the diners requested varied combinations. I expected more
would want the sweet but at the beginning the vast majority of requests
were savory combinations.
The chicken was more popular than I expected and I should have brought more
of the cheeses. Hollandaise sauce is also popular. The fresh tomato wasn't
requested much.
Nutella was MUCH more popular than I expected. We bought two large jars
and I was pretty much out by the end of the breakfast.
Coffee was very popular and we had a hard time keeping up with demand
because there was a stiff and cool breeze blowing on the stovetop coffeemaker.
One reason I chose crepes was because they could be elegant when folded
on a Rose's plate but also easily wrapped in a paper napkin and eaten out
of hand by the fighters.
I started cooking at 9:00 am and finished when I ran out of food a bit after
1:00 pm. Each order averaged about 30 sec to complete and we were pretty
steady. I don't know how many people I served but I would guess a bit over
200.
Overall it worked well and people seemed happy. Most people want eggs
and such more than sweet earlier in the day. Make lots of coffee. Nutella
is more popular than expected and those Roses can sure suck down the
champaigne! We used over a case.
Gunthar
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